Breakfast Bread: The Clever Guts Diet – Dr Michael Mosley

ANZ Clever Guts Diet cover

Extracted from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski, mBANT, IFMCP, and Dr Clare Bailey, GP. Available now, Simon & Schuster Australia, RRP $29.99.

http://www.simonandschuster.com.au/books/The-Clever-Guts-Diet/Michael-Mosley/9781925596038 

clever guts breakfast loaf + chia jam

Clever Guts breakfast loaf + chia jam

 

 

Breakfast Bread

(makes a 900g loaf, 10-12 slices)

 

The ground almonds, flaxseed and eggs make this a high-protein, low-grain breakfast or snack. This bread is best served warm or toasted. Try it spread with a little nut butter.” p.211

 

190g ground almonds

2 tbsp coconut flour

40g ground flaxseed

1 tsp sea salt

1½ tsp baking powder

5 eggs

30g coconut oil

1 tbsp maple syrup

1 tbsp live (raw) apple cider vinegar

 

Preheat the oven to 180°C.

Line a loaf tin with parchment or grease it with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, salt and baking powder in a food processor and pulse until everything is combined.

Then add the rest of the ingredients and pulse again to form a smooth dough.

Bake it for about 40 minutes or until it’s golden and cooked through (if you pierce it with a skewer it should come out clean). Leave it to cool, then turn it out. Store it in a zip-lock bag in the fridge or in the freezer, sliced.

 

 

 

 

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like. p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

Breakfast_BuckwheatMuesli

Slow-Roasted Tomato and Scrambled Egg Breakfast Wrap: Get lean Stay Lean – Dr Joanna McMillan

I think this is going to become a new favourite for breakfast or even lunch.

get-lean-stay-lean

 

 

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

Slow-roasted tomato and  scrambled egg breakfast wrap

I have to admit to being a creature of habit with my weekday breakfasts, but on the
weekend I love to do something different. These wraps filled with scrambled eggs and
veggies are so delicious, they fit the bill for a leisurely Sunday morning meal. I’ve used
a sandwich press to toast the wraps, but if you don’t have one you can do this in a large non-stick frying pan instead.”p.70

slow-roasted-tomato-scrambled-egg-breakfast-wrap-

 

Serves 4  Time 40 minutes  NF V

 

12 cherry tomatoes, halved

Freshly ground black pepper

1/2 garlic clove, crushed

8 button mushrooms, sliced (see note)

70 g (21/2 oz) rocket (arugula) leaves

8 free-range or organic eggs

125 ml (4 fl oz/1/2 cup) light milk

4 thin wholegrain wraps

1 tablespoon extra virgin olive oil

+

1 teaspoon balsamic vinegar

Pinch of salt flakes

 

Preheat the oven to fan-forced 160°C (315°F/Gas 2–3). Line a baking tray with baking paper.

Put the tomatoes on the tray, drizzle with 2 teaspoons of the extra virgin olive oil and the balsamic vinegar, and season with salt and
pepper. Roast for 30 minutes or until the tomatoes are soft and slightly caramelised. Remove from the oven and set aside to cool.

Preheat a sandwich press, if using.

Heat a teaspoon of the olive oil in a frying pan over medium heat. Add the garlic and mushrooms and sauté for 3–4 minutes or until browned.

Meanwhile, break the eggs into a bowl and whisk together with the milk.

Remove the mushrooms from the pan and set aside.

Wipe the pan with paper towel and place over medium heat. Drizzle the pan with the remaining teaspoon of olive oil and pour in the egg mixture. Cook gently, moving the eggs with a wooden spoon until just set (they should still be slightly wet as the mixture will continue to cook off the heat). Remove from the heat and set aside.

Lay out the wraps on your work surface. Divide the rocket between the wraps and place in the centre of each one, then top with the sautéed mushrooms, slow-roasted tomatoes and the scrambled eggs. Fold the bottom of the wrap up into the centre, then fold each side over the other to enclose the filling and form a parcel, open only at the top.

Place in the preheated sandwich press or in a frying pan over medium heat and cook for 1–2 minutes until sealed and heated through. If cooking in a frying pan, turn over after 1 minute to toast the other side.

Serve immediately.

 

Note I’ve just used button mushrooms here, but you could also try chestnut, shiitake or any other type of small mushroom. All mushrooms have an impressive nutrition profile and are a worthy addition to your diet

 

Ricotta Hotcakes with Banana & Stem Ginger Butter: Bread Street Kitchen – Gordon Ramsay

cover-bread-st-kitchenRecipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99

 

Ricotta Hotcakes with Banana and Stem Ginger Butter

“These hotcakes really do sell like their proverbial cousins… made with ricotta to make them light and tasty, these delicious pancakes are never off the menu.” p.45

 

ricotta-hotcakes

Serves 4–6 (makes about 14 hotcakes)

For the hotcakes

  • 250g ricotta
  • 150ml whole milk
  • 3 large eggs, separated
  • 75g plain flour
  • ¾ tsp baking powder
  • Pinch of sea salt
  • 30g butter, for frying

For the stem ginger butter

  • 60g butter, at room temperature
  • 2–3 tbsp maple syrup
  • 2 large balls of stem ginger in syrup (about 40g in total, drained weight), drained and finely chopped
  • 2 bananas, sliced on the diagonal, to serve

Tip

Use the batter when freshly made so that it doesn’t lose its fluffiness, otherwise it may deflate a bit on standing.

 

  1. First make the stem ginger butter. Put the butter, maple syrup and stem ginger into a small bowl and mix together using a spatula until smooth and combined. Cover and set aside while you make the hotcakes.
  2. Put the ricotta, milk and egg yolks into a mixing bowl and beat together just until combined using a balloon whisk. Sift the flour, baking powder and salt together, then gradually beat this into the egg yolk mixture until smooth and combined.
  3. In a separate large, grease-free bowl, whisk the egg whites until they form stiff peaks. Carefully fold half of the whisked whites into the batter, then fold in the remaining half until evenly combined but the mixture is still light and fluffy.
  4. Melt a knob of the butter in a large, non-stick frying pan over a low–medium heat until foaming. Cook the hotcakes in batches over a medium heat (adjusting the heat if necessary so the butter doesn’t burn), using 2 tablespoons of batter per hotcake (you can cook two or three at once, but don’t overcrowd the pan). After spooning in the batter for each hotcake, gently spread each one with the back of the spoon to make a circle about 8–10cm diameter. Fry for 1–2 minutes until golden brown, then flip the hotcakes and repeat on the other side. Remove to a plate and keep warm while you cook the remaining hotcakes.
  5. Serve the warm hotcakes topped with dollops of the stem ginger butter and the banana slices.

Post Script: Gordon Ramsay’s Bread Street Kitchen: Delicious Recipes for Breakfast, Lunch & Dinner to Cook at Home – Gordon Ramsay

cover-bread-st-kitchen

Gordon Ramsay’s Bread Street Kitchen: Delicious recipes for breakfast, lunch and dinner to cook at home

Gordon Ramsay

Hachette Australia

Hodder & Stoughton

ISBN: 9781473651432

 

Description:

‘If you think you can’t eat as well at home as you do in a restaurant – think again. I’m going to show you how to cook stunning recipes from Bread Street Kitchen at home.’

GORDON RAMSAY

From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it’s going to be good.

Recipes include Ricotta Hotcakes with Honeycomb Butter – perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

 

My View:

I think this is very possibly the best all round cook book of the year! Full of contemporary soon to become classic recipes; easy to make at home, delicious and colourful meal choices.  There is something here for everyone. I particularly likes the sections on breakfasts – Get Going and Brunch – suggestions such as Bircher Muesli, Avocado and Toast, Smoothies, Spicy Scrambled Eggs, French Toast, Ricotta Hotcakes…the list goes on. I find that most cook books do not give due consideration to the important meals, breakfast/brunch.  If I am going out for a meal breakfast  (if out early) or brunch  can be a truly remarkable, fresh and enjoyable meal – I look for menus that serve something  little different to just “Eggs All Day.”  Breakfast out can be such a unique experience if one is open to new idea or fresh approaches.  I like to transfer these type of fresh approaches to my home cooking. What meal out do you enjoy the most?

 

This book is more than just breakfast and brunch ideas. I also love the section “Food For Sharing”.  Sharing a meal you have prepared or dishes to share is one of the most heartfelt ways to demonstrate your caring side, to engage your community (family, friends…whoever is special to you). In this section e have Flatbreads, Focaccia, Venison Scotch Eggs, Spiced Prawns, Broad bean, Spinach and Mint Dip And more.

 

The Big Weekend meal plans also get the thumbs up from me – again this new tradition is rapidly becoming a normal part of our contemporary lifestyle – meals to make when you have time to indulge in the slow cooking or when you have time to experiment with ingredients or recipes that are new to you, meals to share.

 

I could go on and on but I won’t. Get the book and start experimenting and sharing. It feels so good to share food you have prepared! This is a five star book that has easily earned a place in my cook book library.

 

 

Huevos Rancheros: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-cover

Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Huevos rancheros

Serves 4

“I’m going to put it out there: this may not be the healthiest breakfast  or brunch dish you’ve ever had, but it might well be the tastiest.  Beans, tortillas and eggs are amazing together and I especially like  them with lots of fresh coriander (cilantro) and hot sauce. You’ll find  most of the ingredients you need in a South American food store.  Dry ricotta or another firm fresh cheese can be used as  a substitute for the queso fresco.” (p. 14)

 

huevos-rancheros

 

Ingredients

vegetable oil, for frying

8 small corn tortillas

430 g (151/4 oz) tinned refried beans (optional)

8 free-range eggs

120 g (41/4 oz/1 cup) grated queso fresco

your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce  or salsa verde

 

Tomato sauce

2 tablespoons vegetable oil

1 large brown onion, cut into 1.5 cm (5/8 inch) squares

1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 x 400 g (14 oz) tin diced tomatoes

1 x 400 g (14 oz) tin red enchilada sauce

400 ml (14 fl oz) Fresh chicken stock  (page 56)

 

Fresh tomato salsa

2 large tomatoes, finely diced

1/2 fresh jalapeño chilli, finely chopped,  or to taste

1/2 small white onion, finely diced

1 large handful coriander (cilantro) leaves, finely chopped

lime juice, to taste

sea salt

 

Method

To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

 

Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

 

Wipe out the small frying pan and heat the refried beans, if using.

Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

 

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.

Dr David Unwin’s Quick Bacon and Broccoli Fry-Up: The 8 Week Blood Sugar Diet Recipe Book – Dr Calre Bailey and Dr Sarah Schenker

8-week-blood-sugar-diet-recipe-bookThe 8 Week Blood Sugar Diet Recipe Book

By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley

 

bacon-_-brocolli-fry-up-_

 

Dr David Unwin’s Quick Bacon and Broccoli Fry-Up

“A delicious, easy lunch, kindly sent to us by the inspirational GP Dr David Unwin, who has been championing the low-carb, higher-fat approach to eating for some years. He has helped many of his patients lose weight, improve their blood sugars and reverse their diabetes; and was doing this at a time when people didn’t believe it was possible.” p. 53

 

Serves 1

3 rashers of bacon, diced

1 tbsp olive oil

100g button mushrooms

200g broccoli, roughly chopped, or leeks, sliced

20g cheese, grated

  • CALORIES 430
  • PROTEIN 29G
  • FAT 33G
  • FIBRE 6G
  • CARBS 4G

 

Fry the bacon in the olive oil, add the mushrooms and then the broccoli and cook until everything has softened and melded together. Add some black pepper and sprinkle on the grated cheese, and tuck in. (Even better, if you have time: place the mixture in an oven dish under the grill until it’s golden brown on top.)

 

Tip: you can replace the bacon with either 60g haloumi, fried first like the bacon, or 80g peppered hot smoked rainbow trout, which should be added at the end to the softened veg mixture.